Egg White Omelette

Let's cook

1. 1

   Season more than feels right

   Egg whites are bland on their own. Salt, pepper, and garlic powder are doing real work here, so be generous.

   💡

   Under-seasoning is why egg white omelettes have a reputation for tasting of nothing.

2. 2

   Cook the vegetables first

   Wilt the spinach and soften the tomatoes in the oil for 2 minutes, then set aside. Raw vegetables release water into the whites.

3. 3

   Whisk until frothy

   Whisk the whites hard for 30 seconds until light and foamy. The air makes for a more tender omelette.

4. 4

   Low heat only

   Pour into the pan over low heat and cook slowly, drawing the set edges in and tilting to let liquid run underneath.

   💡

   High heat turns whites rubbery almost instantly. Low and patient.

5. 5

   Fill and fold

   When the top is just set, add the vegetables and feta to one half, fold over, and slide out. Top with chives.

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